Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bourbon County Stout Clone in a 5gal MLT
Reply
 
Thread Tools
Old 02-07-2013, 04:33 AM   #11
stevedore
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Madison, Wisconsin
Posts: 75
Default

Hey Sir Humpsalot- just wondering how it's come along so far 2.5 months later. Are you still aging it? What do you think- does it get close to the original BCBS?


__________________
Current brewing pipeline: empty
Bottled: Rock Steady IPA, Hefeweizen
RIP: Everyday IPA, Coffee Stout
Future: BCBS clone?
stevedore is offline
 
Reply With Quote
Old 02-25-2013, 03:02 PM   #12
bnuttz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: La Crosse, WI
Posts: 31
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Finally brewed this one up on Saturday. I hit 1.126, with my mash tun totally filled to the top. Efficiency was poor, but I expected that and countered by adding extra grain.

14 lb 2 row
13 lb munich
2 lb chocolate
1.5 lb crystal 60
1.5 lb roast barley
1 lb debittered black malt
5.25 oz ekg @ bittering
3 packs US-05

Mash @ 152F for 60 minutes
Boil 3 hr 45 min
Ferment at 59F

I plan on adding the following. I am going to pre soak the oak in bourbon and dump the liquid to get rid of some of the oak flavor. I will keep you all updated.

Add 0.85 oz heavy toast oak cubes and 1 1/3 cups of bourbon to the secondary.


bnuttz is offline
 
Reply With Quote
Old 03-19-2013, 08:40 PM   #13
bnuttz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: La Crosse, WI
Posts: 31
Liked 4 Times on 3 Posts
Likes Given: 1

Default

I racked the above beer to the secondary Sunday. Final gravity 1.044. It's in the secondary now, where it will sit for 2 months. I decided not to dump out the bourbon the oak was sitting in, it tasted too good, so in with the cubes it went. This thing is definitely huge and syrupy. I can't wait to get some carbonation on it in a few months and see what I am dealing with/do a comparison.
bnuttz is offline
 
Reply With Quote
Old 05-20-2013, 03:57 PM   #14
bnuttz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: La Crosse, WI
Posts: 31
Liked 4 Times on 3 Posts
Likes Given: 1

Default

So I ended up dumping about a liter of bourbon in total to get the balance right. A beer that finishes this high could definitely take it. Its being forced carbonated now. I will do a side by side in about three weeks.
bnuttz is offline
Johnnyhitch1 Likes This 
Reply With Quote
Old 06-09-2013, 01:11 AM   #15
Johnnyhitch1
Feedback Score: 36 reviews
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,140
Liked 242 Times on 203 Posts
Likes Given: 3504

Default

Quote:
Originally Posted by bnuttz View Post
So I ended up dumping about a liter of bourbon in total to get the balance right. A beer that finishes this high could definitely take it. Its being forced carbonated now. I will do a side by side in about three weeks.
Been on the hunt for a good clone!
Cant wait to hear about it.
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Johnnyhitch1 is offline
 
Reply With Quote
Old 06-11-2013, 06:30 PM   #16
Beerfly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Dorr, MI
Posts: 101
Liked 2 Times on 2 Posts

Default

Any update on the outcome of this??
Beerfly is offline
 
Reply With Quote
Old 06-17-2013, 08:13 PM   #17
bnuttz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: La Crosse, WI
Posts: 31
Liked 4 Times on 3 Posts
Likes Given: 1

Default

Well mine turned out quite good. It's huge. I haven't done a side by side yet, as I just bottled it last Thursday. I'll try to do a tasting this week. If I had to guess, right now i would say my version is roastier than the real thing, but I don't think its bad that way.
bnuttz is offline
 
Reply With Quote
Old 06-17-2013, 08:23 PM   #18
Johnnyhitch1
Feedback Score: 36 reviews
Recipes 
 
Join Date: Dec 2011
Location: SiX-ThReE-OnE, NY
Posts: 2,140
Liked 242 Times on 203 Posts
Likes Given: 3504

Default

Quote:
Originally Posted by bnuttz View Post
Well mine turned out quite good. It's huge. I haven't done a side by side yet, as I just bottled it last Thursday. I'll try to do a tasting this week. If I had to guess, right now i would say my version is roastier than the real thing, but I don't think its bad that way.
Im glad you responded, i liked how you split the 2-row and munich into almost identical % and was woundering how it came out.
Im going to drop the roast to 1lb and brew this up this weekend, you added a whole liter of bourbon? HOLT $hit, any idea on how much you jumped the ABV?

How was the oak treatment process also? Mind detailing your "barrel process" and what you added/how long what soaked?

I plan on replaced a couple pounds of 2-row with DME so i dont have to boil for 3+ hours and overload my MT

Cheers!
__________________
^~~ "Like" it, Ill Give you beer ~~^
(({Brewing for the Movement Within}))

Primary:DUST
Kegged:AIR
BOTTLES:

Beer: NZ Brett (BD:9/16/12)
Mead: Blueberry-lemon, Raspberry-Lime, Habenero, POM, Traditional.
Johnnyhitch1 is offline
 
Reply With Quote
Old 07-10-2013, 01:39 PM   #19
Brihaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 43
Liked 1 Times on 1 Posts

Default

Can you re-use bourbon soaked oak chips/cubes? Is there a washing technique?

I made 2 batches in back to back weeks. The first was a 5-gallon partial mash batch, using a general imperial stout extract recipe but converted to partial mash & upping the grain bill with extra grains i had laying around. OG was 1.120, missing my target 1.126 b/c I added a quart too much when topping off. Oh well. I pitched wyeast 1056 from an inflated slap pack & let it go. It kicked off smoothly so I saw no need for a a blow off hose, then it blew the top off on day 3. I cleaned up and let it finish up for 3 weeks at 60-64 degrees, finishing at 1.043. I transferred to secondary @ added about 2 oz of Knob-soaked oak chips (soaked for 2 weeks). It sat on the oak chips flr 2 more weeks and then I bottled. FG actually came down to 1.042 in secondary.

While this was all happening, i brewed a second, 3-gallon batch using the published ingredient list for GI BCS, plugged into Beersmith & reached a OG of 1.138. This time, when I pitched the 1056, the slap pack hadnt broken, so i piured some sleepy yeast into a sugar bowl. Fermentation activity was extremely week to say the least. it has been sitting in the primary undisturbed for 4 weeks. I havent checked the gravity & may need to do a starter & re-pitch, or try something else. Different problem for a different thread...Anyway, when it's ready, I will probably add the oak chips that have been soaking already soaking for a month, directly to the primary.

Here's where my question arises. I had a total of 4 oz of oak chips soaking in the Knob, and left 2 oz there when I racked to the secondary. So when i bottled, I simply recovered the chips from the secondary and reunited them with the chips that had been soaking for a month. I figured they're going into another stout very soon anyway, so why not?

Well it's been a couple days & I'm wondering if I'm going to have any sterilization issues. Thoughts? Is there bacteria growing in the oak? Do I need to add more Knob to sterilize? I never should have done this b/c I dont need 4 oz of bourbon oak chips for a 3 gallon batch, but we do stupid things sometimes.
Brihaus is offline
 
Reply With Quote
Old 07-10-2013, 09:46 PM   #20
Brihaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 43
Liked 1 Times on 1 Posts

Default

UPDATE: I checked my notes, and i did take a gravity reading on the 3 gallon batch 10 days ago, when it was 1.050. Took another today, and it's 1.046. I'll see of i can put it back in warmer temps and get it down a couple more points before adding the chips.

I did some checking around about re-using the chips. I guess chips can be re-used, but they will be spent after anout 4 weeks & it will take longer for the beer to extract anything from them. So the bourbon has probably extracted every oak quality already.


Brihaus is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bourbon County Stout clone attempt jarod7736 Recipes/Ingredients 104 09-02-2015 02:51 AM
Goose Island Bourbon County Coffee Stout kingjohnh Recipes/Ingredients 28 08-12-2014 05:25 PM
Winter's bourbon cask ale clone ekjohns Recipes/Ingredients 17 02-01-2013 03:37 PM
Bourbon County Malt Bill Wernerherzog Recipes/Ingredients 10 03-10-2012 11:59 PM
Ruddles County Clone stldrum Recipes/Ingredients 4 05-24-2011 03:26 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS